The difference between blanching and parboiling is in the:
A) cooking liquid
B) type of vegetable being prepared
C) cooking time
D) water temperature
Correct Answer:
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Q1: To preserve the colour of red cabbage
Q3: What temperatures should most fresh vegetables be
Q4: When red cabbage is cooked with an
Q5: How should you prepare dried beans?
A)rehydrate,then blanch
Q6: What is the indigestible complex carbohydrate found
Q7: What is responsible for the green colour
Q8: The nutritional qualities of vegetables can be
Q9: Which of the following is an acceptable
Q10: Vegetables are blanched to:
A)set the colour
B)remove strong
Q11: Which of the following are better choices
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